Classic Cream Scones (Fine Cooking Magazine)
Preheat oven to 400F. Parchment line a baking sheet and set aside.
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 tsp salt
6 tablespoons cold unsalted butter, cut into cubes
3/4 cup whipping cream
2 large egg yolks, lightly beaten
For Topping Scones:
2 tablespoons whipping cream
1 to 1 1/2 tsp granulated sugar
In a large bowl whisk together the flour, sugar, baking powder and salt. Cut in the cold butter with a pastry blender or 2 knives until the largest pieces of butter are about the size of peas.